Ketumbar Chicken (Braised Chicken with Coriander)

According to Christopher Tan, the secret to this dish is to toast and grind whole coriander seeds. Like most braises, it is excellent when served the next day.

Ketumbar Chicken (Braised Chicken with Coriander)

The secret to this dish is to toast and grind whole coriander seeds.

Yield: serves 4-6

Ingredients

1⁄4 cup sugar

2 Tbsp. dark soy sauce

2 Tbsp. soy sauce

3 lb. skin-on chicken legs

3 1⁄2 Tbsp. whole coriander seeds

5 large shallots, roughly chopped

4 cloves garlic, roughly chopped

1⁄4 cup peanut oil

Salt

Cooked jasmine rice

Instructions

Stir together 1 tbsp. sugar and soy sauces in a large bowl. Add chicken and toss to coat. Cover bowl; marinate in refrigerator for at least 1 hour and up to 3.

Toast coriander seeds in a large skillet over medium heat until fragrant and a shade darker, 3–4 minutes; let cool. Grind to a powder in a spice grinder; set aside. In a food processor, pulse shallots and garlic into a rough paste.